Labneh

By Rachel Davies

Everywhere I look there seem to be mentions of, or recipes for, labneh. So it’s time to add my own.

Labneh is a Middle Eastern strained yoghurt with a consistency of cream cheese, and the sour taste of yoghurt.

It’s traditionally spread out on a plate, drizzled with olive oil and za’atar or mint, accompanied with warm pita, raw vegetables, and a squeeze of lemon.

It isn’t widely available in the UK, so it’s best to make your own.

I strain mine in muslin tied to a wooden spoon, hanging over a tall saucepan (see above).

After a day or two hanging in the fridge, the whey drains from the yoghurt, and it looks like this:

I think labneh makes a lovely gift, packaged in a nice jar and covered in oil.

You can add your own flavours to infuse the oil and cheese – rosemary sprigs, fennel seeds, chilli flakes and whole chillies would all go really well.

There’s no catch. It’s super easy and delicious. Let me know if you give it a try!

Labneh

Ingredients

1kg Greek yoghurt

1 teaspoon sea salt

Extra virgin olive oil

Method

Mix the salt and yoghurt together.

Lay a large square of muslin over a saucepan and add the yoghurt. Tie the ends around a wooden spoon, and hang the cloth over the tallest saucepan you have, making sure that the cloth doesn’t reach the bottom of the pan.

Leave to hang in the fridge for 24-48 hours.

Unwrap the strained labneh, and either keep in a container or roll into balls using lightly oiled hands and keep in a jar filled with olive oil.

Keep in the fridge for up to two weeks, and eat as a dip, mixed with herbs, finely chopped vegetables or in salads. Yum!